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October 1998 Issue
Saving Nature's Best
by Ronda L. Halpin
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Spaghetti Sauce

Do you love a rich, chunky style spaghetti sauce that's got that sun-ripened tomato taste? Here's one that will become a star in any Italian dish calling for tomato sauce. Use it in lasagna, stuffed shells, and -- of course -- spaghetti.
  • 4 onions, diced
  • 4 cloves garlic, minced
  • 3/4 cup chopped celery
  • 1 cup chopped green pepper
  • 2 cups shredded zucchini squash
  • 16 medium-sized tomatoes, pureed and strained
  • 1/4 cup parsley, chopped
  • 2 teaspoons oregano
  • 1 tablespoon salt
  • 2 bay leaves (take out after)
  • 3/4 teaspoon pepper
  • 2 teaspoons basil
  • 2 (12 oz.) cans tomato paste
  • 1/4 cup sugar
Mix all ingredients in a large stock pot. Simmer for 2 hours. Place in clean jars with intact lids. Cook in a hot water bath for 10 minutes.
  • Yields: about 4 quarts
  • Preparation Time: 3 hours
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